Sous Vide Ginger-Garlic Duck Breasts
Cooking duck breasts in the Anova Precision Cooker means that they'll be perfectly cooked every time — no more dried out, chewy meat. To finish the duck, I like sear the skin using the cold-sear...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 2 (6-ounce) boneless duck breasts
- Kosher salt and freshly ground black pepper
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 teaspoons sesame oil
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